5★★ Use the rubric and your answers in Ex. 4 to write your recipe. Use the recipe in Ex. 1 as a model.

Borscht (serves 6-8)

Ingredients:

• 500g beetroots
• 300g cabbage
• 200g potatoes
• 150g carrots
• 100g onions
• 2 cloves garlic
• 2 tbs tomato paste
• 2 liters broth
• 200g sour cream
• Salt and pepper to taste
• 1 bay leaf
• Fresh herbs (parsley, dill)

Instructions:

1. Prepare the broth.
2. Chop the onions, carrots, and beetroots.
3. Sauté the onions, carrots, and beetroots with tomato paste for a few minutes.
4. Add the cabbage and potatoes to the broth and cook until tender.
5. Add the sautéed vegetables and bay leaf. Simmer for another 15-20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with a dollop of sour cream and fresh herbs.